Coconut Chicken Curry is Such a Great Lunch Recipe

Are you looking for a way to spice up your lunch? Well, then this coconut chicken curry, which only takes 22 minutes to be ready, should be the next recipe you try.


  • 1 14-oz can coconut milk
  • 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/2 chopped medium onion
  • 4 peeled garlic cloves
  • 5 oz baby spinach
  • 2 1/2 teaspoons mild curry powder
  • 2 1/2 inches piece ginger, peeled
  • 1 1/2 teaspoons yellow and/or black mustard seeds
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons virgin coconut or vegetable oil
  • 1/4 cup raw cashews, chopped
  • 1/2 teaspoon freshly ground black pepper
  • cilantro leaves with tender stems and cooked rice or naan


  1. Add the salt, pepper, curry powder, and chicken together in a bowl. Mix all the ingredients well.
  2. Get a skillet and fill it with 2 tablespoons oil. Heat it, then add the onion.
  3. Cook it for about 2 minutes until it becomes soft and translucent.
  4. Get a food processor or blender. Fill it with ginger, coconut milk, and garlic. Blend until you get a smooth mixture.
  5. Include that mixture in the skillet together with the chicken. Cook everything together for 7 to 10 minutes.
  6. When the sauce becomes thick, get a second small skillet. Add 2 tablespoons oil and cook the mustard seeds and cashews for 2 to 3 minutes.
  7. When they’re done, pour everything from the small skillet into a bowl.
  8. Add the spinach to the chicken and cook for 1 minute.
  9. Serve the coconut chicken curry in 4 dishes, and top it off with the cashew mix and cilantro.
  10. Add rice or naan to finish it off.